Vibrant Veggie Medley Salad
Preparation Time:
30 min
Difficulty:
Novice
Ingredients:
- 300g of beets, roasted and diced
- 200g of red cabbage, thinly sliced
- 250g of broccoli florets, steamed
- 50g of walnuts, chopped
- 60ml of olive oil
- 30ml of apple cider vinegar
- 1 tsp of maple syrup
- Salt and pepper to taste
- Fresh parsley for garnish
Kitchen Tools Needed:
- Cutting board
- Knife
- Mixing bowl
- Whisk
- Serving bowl
Instructions:
- Roast the beets in the oven at 200°C for 25-30 minutes until tender. Let them cool and then peel and dice.
- Steam the broccoli florets for 4-5 minutes until bright green and tender but still crisp, then set aside.
- In a large mixing bowl, combine the roasted beets, sliced red cabbage, and steamed broccoli florets.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper to create a dressing.
- Pour the dressing over the mixed vegetables and toss gently to combine everything well.
- Sprinkle the chopped walnuts on top and garnish with fresh parsley before serving.
Macros:
- Total Calories: 250kcal
- Carbs: 25g
- Proteins: 6g
- Fats: 15g